Onsen Tamago with Sesame Soy Sauce

Ingredients

• 4 large eggs 4 large eggs
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin (Japanese sweet rice wine) 1 tablespoon mirin (Japanese sweet rice wine)
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon sesame seeds, for garnish 1 teaspoon sesame seeds, for garnish
• Finely chopped green onions, for garnish Finely chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 140 kcal / 586 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 8g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Fill a pot with water and bring it to a gentle simmer over medium-low heat.
2. 2.
   Carefully place the eggs into the simmering water and cook for 40 minutes.
3. 3.
   While the eggs are cooking, prepare an ice bath by filling a bowl with cold water and ice cubes.
4. 4.
   After 40 minutes, remove the eggs from the pot and immediately transfer them to the ice bath. Let them cool for 5 minutes.
5. 5.
   In a small bowl, whisk together soy sauce, mirin, and sesame oil to make the sesame soy sauce.
6. 6.
   Gently crack the eggs into individual serving bowls, taking care not to break the yolks.
7. 7.
   Drizzle the sesame soy sauce over the eggs.
8. 8.
   Garnish with sesame seeds and finely chopped green onions.
9. 9.
   Serve immediately and enjoy the velvety goodness of Onsen Tamago.

Treat your ingredients with care...

• Eggs — Use fresh eggs at room temperature for best results.
• Soy sauce — Opt for a high-quality soy sauce to enhance the flavor of the dish.
• Mirin — If you don't have mirin, you can substitute it with a combination of rice vinegar and sugar.
• Sesame oil — Toasted sesame oil adds a richer flavor, but regular sesame oil works well too.
• Sesame seeds — Toast the sesame seeds in a dry pan over low heat for a few minutes to enhance their nutty aroma.

Tips & Tricks

• Use a slotted spoon to gently lower the eggs into the simmering water to prevent them from cracking.
• Adjust the cooking time based on your desired level of doneness. For a slightly runny yolk, reduce the cooking time by 5 minutes.
• Experiment with different toppings such as furikake (Japanese seasoning), grated daikon radish, or pickled ginger for added flavor variations.
• Serve Onsen Tamago as a topping for rice bowls, ramen, or salads for a complete meal.
• If you prefer a warm egg, you can skip the ice bath and serve the eggs immediately after cooking.

Serving advice

Onsen Tamago is best enjoyed as a standalone dish, allowing the delicate flavors and textures to shine. Serve it as an appetizer or a light breakfast alongside a bowl of steamed rice and miso soup.

Presentation advice

Present the Onsen Tamago in individual shallow bowls, allowing the silky eggs to take center stage. Garnish with a sprinkle of sesame seeds and finely chopped green onions for a pop of color and freshness.